How Long Does Chocolate Last?

Whether you’ve got a box of handmade chocolate saved for a special occasion, or you’re trying to make your favourite chocolate truffles last a little longer, knowing how long your chocolate keeps and how to store it properly is very important.

Mass produced chocolate like the ones you find in the supermarket often have a long shelf life, whereas handmade chocolate has a shorter life as it doesn’t include the added preservatives. 

Does Chocolate Go Off?

Chocolate behaves differently to fresh food, and it’s easy to assume that because it doesn’t look or smell ‘off’ in the way milk or meat would, it’s fine to eat whenever.

However this isn’t the case, as the best before date on chocolate is there for a reason, so you should stick to it rather than judging by appearance alone, especially if it’s handmade chocolate.

Left too long or stored somewhere too warm or too damp, chocolate can lose its snap and taste, and can even pick up flavours from whatever’s sitting near it in the cupboard.

How Long Does Chocolate Keep For?

How long your chocolate lasts depends on what kind of chocolate you’ve got and where it was from. 

 

How Long Does Mass Produced Supermarket Chocolate Keep For?

Mass produced bars from the supermarket often carry a best before date of up to a year, or sometimes more. This is because preservatives are added into many chocolate bars to extend the shelf life.

For many people chocolate doesn’t last long, as it’s there to be indulged and enjoyed. If you do want to savour your chocolate, it’s always best to check the best before date, even for chocolate from the supermarket.

How Long Does Handmade Chocolate Keep For?

Handcrafted chocolate is made using the finest ingredients and as it’s made fresh, our chocolates at Sam Joseph Chocolates carry a best before date of around 6-8 weeks. The shorter window is a reflection on how they’re made. 

Without preservatives and with a focus on high quality ingredients, handcrafted chocolate is designed to be enjoyed relatively soon after it’s made, when the flavour and texture is at its peak.

You especially can’t indulge in your filled chocolates and truffles past this date as fillings like ganache, caramel and fruit purees are more delicate than solid chocolate.

The takeaway is simple, if you’re buying them as a treat, buy little and often rather than stockpiling. This way you can enjoy your chocolate bars, dessert bars, hot chocolate and more  within their best before date.

How to Store Chocolate Properly

Storage has a bigger impact on chocolate than almost anything else and getting it right will help your chocolates taste their best.

• Keep it cool, not cold - room temperature is ideal, preferably between 15 and 18 degrees Celsius. A cool dry cupboard away from direct sunlight is usually the best place to store your chocolates. 

• Don’t put your chocolate in the fridge - it might seem sensible to put your chocolate in the fridge, especially in warmer months, but fridges are humid and moisture is one of chocolate’s biggest enemies.

• Seal your chocolate tightly - keep your chocolates in their original packaging, sealed tightly, or transfer them to an airtight container. This keeps air and moisture out and stops the chocolate from drying out.

• Keep your chocolate away from strong smells - chocolate absorbs odours easily, so keep it away from onions, garlic, cheese or anything else with a strong scent sitting nearby in the cupboard.

What is Chocolate Bloom? 

When chocolate is left in warm temperatures or is exposed to moisture,  it can develop a pale, chalky coating called Bloom. This is caused by the cocoa butter and sugars separating and rising to the surface.  

There are different types of Bloom. Fat Bloom is caused by fluctuations in temperature, whereas Sugar Bloom is caused by moisture or condensation dissolving the sugar on the chocolate surface.  

Fat bloom makes the chocolate dull, whereas sugar bloom can leave the surface grainy. While Bloom does change the appearance of the chocolate, it is still safe to eat. 

Signs Your Chocolate Has Gone Past Its Best

Here are a few signs that your handmade chocolate isn't at its best anymore, and should probably be discarded and replaced. 

 A stale, waxy or gritty texture suggests the chocolate has dried out or picked up moisture from food storage.

As with all food, any bad smell, particularly in chocolate with nuts or cream fillings, is a sign that it needs to be put in the bin. Similarly, if your chocolate has mould, it’s time to say goodbye to that chocolate, and cheer yourself up by ordering a new bar.

Getting the Most Out of Your Chocolate

Properly stored, in a cool, dry place, sealed tightly, and kept away from sunlight, heat, and humidity, handcrafted chocolate will maintain its flavour and texture throughout its shelf life.

That’s the beauty of handcrafted chocolate. It’s made to be enjoyed in the moments of celebration and joy, not stored away for months sitting around. So store it well, and don’t leave it to go past its shelf life. 

With a life of around 6-8 weeks, the best plan is simply to treat yourself to your favourite chocolates from Sam Joseph Chocolates sooner rather than later.